Best 2 Rezikas Cheese Potato Bourek Algerian Spring Rolls Recipes

**Rezika's Cheese Potato Bourek - Algerian Spring Rolls: A Culinary Journey Through North African Cuisine**

Discover the captivating flavors of North African cuisine with Rezika's Cheese Potato Bourek, a delightful Algerian dish that combines crispy phyllo pastry with a savory filling of cheese, potatoes, and aromatic herbs. These golden-brown spring rolls are a feast for the senses, offering a delightful balance of textures and flavors.

Embark on a culinary adventure as you explore the diverse recipes featured in this article. Learn how to make the classic Cheese Potato Bourek, filled with a delectable blend of mozzarella, cheddar, and Parmesan cheese, along with tender potatoes and a fragrant mix of parsley, cilantro, and green onions.

For those who prefer a vegetarian option, the Spinach and Feta Cheese Bourek offers a vibrant twist. With its filling of fresh spinach, creamy feta cheese, and a hint of lemon zest, this variation bursts with flavor and nutrition.

Indulge in the ultimate comfort food with the Meat and Potato Bourek, featuring a hearty filling of ground beef, seasoned with a blend of aromatic spices and combined with tender potatoes. This savory treat is sure to satisfy your cravings and leave you feeling content.

Venture into the realm of sweet delights with the Nutella Bourek, a unique and indulgent treat. Filled with rich, chocolatey Nutella and topped with a sprinkle of powdered sugar, this dessert is a heavenly combination of crispy pastry and luscious filling.

Each recipe in this article provides step-by-step instructions, making it easy for home cooks of all levels to recreate these Algerian spring rolls in their own kitchens. With detailed ingredient lists and helpful tips, you'll be able to master the art of making Rezika's Cheese Potato Bourek and its enticing variations.

So, prepare to tantalize your taste buds and embark on a culinary journey to North Africa with this collection of irresistible bourek recipes. Experience the magic of Rezika's Cheese Potato Bourek and its delightful variations, and let the flavors of Algeria captivate your senses.

Check out the recipes below so you can choose the best recipe for yourself!

REZIKA'S CHEESE & POTATO BOUREK (ALGERIAN SPRING ROLLS)

Rezika's Cheese & Potato Bourek (Algerian Spring Rolls) image

Here is the second of my Algerian bourek recipes. I have also posted a Chicken & Preserved Lemon Bourek recipe. This cheese & potato bourek is another of my family favourites & there never seem to be enough! You can use phyllo dough instead of the spring roll sheets. You can also add a few finely chopped olives in place of the gherkins. If you're not familiar with making bourek, have a look at the NA*ME Fourms Bourek Demo: http://www.recipezaar.com/bb/viewtopic.zsp?t=310912

Provided by Um Safia

Categories Potato

Time 50m

Yield 20-24 bourek

Number Of Ingredients 10

Ingredients

20 -24 spring rolls, pastry sheets (approx 21cm x 21cm)
2 1/2-3 cups mashed potatoes
3/4-1 cup cheddar cheese, grated (mature or sharp)
1/2 medium brown onion, finely chopped
1 medium pickled gherkin, finely chopped
3 tablespoons fresh parsley, finely chopped
1 tablespoon margarine or 1 tablespoon butter
salt
black pepper (freshly milled)
flour, & water for the paste

Steps:

Mix all the ingredients together in a large bowl, check for seasoning - adjust if required. Allow the mixed filling to cool if the mash is hot.
Fill & roll your bourek as follows:.
Lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. You need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side.
Next bring the left side of the sheet over the filling - it will overlap the filling by about an inch. Do the same with the right side.
Take the bottom of the sheet in both hands & pull it up so that it covers the line of filling.
With a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet.
Now start to roll the bourek, be careful to keep it tight & even. When you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried.
Repeat these steps with the remaining spring roll sheets.
Now you can either freeze the bourek or fry them in a little oil. Cook over a medium heat in batches, in a large frying pan / skiller & fry until a deep golden colour on all sides - turning as required!

BOREK ALGERIAN

Borek Algerian image

Borek is usually served in Algeria along side a soup (Chorba) during Ramadan. Borek has a crisp pastry on the outside and is oozing with cheese and meat inside, absolutely delicious.

Provided by Sarah Boudjema

Categories Meat

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

250 g beef mince
1 onion, chopped
1 pinch cinnamon
1 1/2 cups parsley, finely chopped
2 eggs, beaten (optional)
6 phyllo pastry sheets (Feuille de brick sheets)
6 Laughing Cow cheese (optional)
vegetable oil

Steps:

Gently saute the onion for around 5 minutes until soft.
Add the beef mince and brown.
Add a pinch of cinnamon, salt and pepper, and the chopped parsley and stir well.
On a gentle heat add the beaten egg taking care not to let it scramble.
Let this mixture cool or the pastry will disintegrate.
Place 2 or 3 tablespoons of beef mixture about 1.5 inches from the bottom of the phyllo pastry sheets (feuille de brik) leaving approximately one inch either side.
Cut the cheese in half and lay across the mixture.
Pull the phyllo (brik) up from the bottom; fold the sides to the centre of section and continue to roll.
Place the Boreks (fold side down) in a frying pan with vegetable oil.
Fry on both sides until golden.

Nutrition Facts : Calories 175.4, Fat 9.6, SaturatedFat 3.5, Cholesterol 29.6, Sodium 128.8, Carbohydrate 12.7, Fiber 1.2, Sugar 0.9, Protein 9.2

Tips:

Use good quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your boureks.
Don't overwork the dough: Overworking the dough will make it tough. Mix it just until it comes together, then let it rest for at least 30 minutes before rolling it out.
Roll the dough out thinly: The thinner the dough, the crispier your boureks will be. Aim for a thickness of about 1/8 inch.
Use plenty of filling: Don't be shy with the filling! The more filling you use, the more flavorful your boureks will be.
Fry the boureks in hot oil: This will help them to cook evenly and get nice and crispy.
Drain the boureks on paper towels: This will help to remove any excess oil.
Serve the boureks hot: Boureks are best enjoyed hot out of the fryer. However, they can also be served at room temperature.

Conclusion:

Rezka's cheese potato boureks are a delicious and easy-to-make Algerian appetizer or snack. They're perfect for parties or potlucks, and they're sure to be a hit with your friends and family. So next time you're looking for something new to try, give these boureks a try!